50 ml butter 4 tbsp
250 g small white mushrooms, thinly sliced 1/2 lb
125 g shiitake mushrooms, thinly sliced 1/4 lb
125 g cremini mushrooms, thinly sliced 1/4 lb
1 large shallot, minced
2 garlic cloves, minced
2 ml salt 1/2 tsp
750 g yukon gold potatoes, quartered 1 1/2 lb
125 ml half and half cream, hot 1/2 cup
25 ml fresh chives, chopped 2 tbsp
1 ml pepper 1/4 tsp
In a large skillet; melt 2 tablespoons (25 ml) of the butter over medium heat. Add all mushrooms, shallot, garlic and 1/4 tsp (1 ml) salt. Cook, stirring frequently, until the mushrooms are tender and dry, about 12 minutes. Remove from heat.
Place potatoes in a large saucepan and add enough cold water to cover by 1 inch (2.5 cm). Bring to a boil, reduce heat, cover, and cook 15 to 20 minutes or until tender. Reserving 1/4 cup (50 ml) of the cooking water; drain. Press hot potatoes through a ricer or a coarse sieve back into the saucepan. Gradually stir in hot cream and enough reserved cooking water to make potatoes fluffy.
Return the skillet with the mushrooms to medium heat and reheat them, stirring often. Blend the remaining 2 tablespoons (25 ml) butter and 1/4 tsp (1 ml) salt, chives and pepper into the mashed potatoes. Add hot mushrooms and stir to combine. Serve at once.
Serves 6